If you ever want to trick someone into eating Brussels Sprouts, do it with this Shredded Brussels Sprouts Caesar Salad.
It’s how I got my Dad, who is a picky eater when it comes to greens, to eat sprouts!
I grew up with a dad who rarely ate his greens. And I don’t blame him. He grew up during a time when eating green veggies meant eating them after they’d been boiled to death or came out of a can – yuck!
Being a food lover, I’ve made it my personal mission to get him to eat his greens. He has resisted the entire way. No green peas in shepherd’s pie. No broccoli in a stir-fry. And definitely no Brussels Sprouts.
One afternoon, I was visiting my parents and decided to make lunch. I had cooked a shepherd’s pie (with no peas, of course) and wanted to serve it with a salad. So, I shredded some Brussels sprouts and tossed them in a lemony, Parmesan Caesar salad dressing.
When my dad asked about the salad, I told him it was coleslaw – and, technically, I wasn’t lying. Brussels sprouts are tiny cabbages and, when shredded, look just like coleslaw.
I can remember sitting there just grinning while he ate lunch, knowing that my Dad was eating his sprouts. I waited until he was done to break the news. I could tell he was a “little” annoyed, but he did love the salad.
Shredded Brussels Sprouts Caesar Salad Tips:
- I used a mandolin to evenly slice the Brussels sprouts. You can also use the slicing wheel on your food processor or, if you’re careful, a sharp knife.
- Add a little crunch with croutons.
- To add a little salty seasoning, add 2-3 minced anchovies to the dressing.
- You can replace white wine vinegar with red wine vinegar or another tablespoon of lemon juice.
- Omit bacon to make this salad vegetarian.